Can anyone tell me the best brand of Anchovy Paste (in a tube) to buy and
how long should it be kept before discarding.

Is it regular cooking practice to use this product in a salad dressing or on
a pizza?

Thanks.
Dee

>Can anyone tell me the best brand of Anchovy Paste (in a tube) to buy and
>how long should it be kept before discarding.
>
>Is it regular cooking practice to use this product in a salad dressing or on
>a pizza?
>
>Thanks.
>Dee
I would steer clear of putting it on a pizza, regular oil or salt packed
anchovies are better for that. Remember that commercial anchovy paste has a
much stronger taste than homemade anchovy paste so use a light touch with it.
It works well in many salad dressing, as well as pasta and vegetable dishes
when sauteed in olive oil as part of the sauce. You can also use it as part of
a marinade.

On Sun, 28 Dec 2003 18:48:04 -0500, "Dee Randall"
> wrote:

>Can anyone tell me the best brand of Anchovy Paste (in a tube) to buy and
>how long should it be kept before discarding.
>
>Is it regular cooking practice to use this product in a salad dressing or on
>a pizza?

I don't know anything about brands -- am just happy when I can find
*any*. The opened tube (with the cap screwed back on, of course)
seems to last forever in the 'fridge.

I use in salad dressings and dips. Would use real anchovies for pizza,
bagna caulda, or any recipe where they are an ingredient rather than a
flavoring.

In article >,
Frogleg > wrote:
>I use in salad dressings and dips. Would use real anchovies for pizza,
>bagna caulda, or any recipe where they are an ingredient rather than a
>flavoring.

I stir anchovy paste into my pizza sauce -- nice and tasty, and
the anchovy-squeamish never notice it.

--
Mark Shaw contact info at homepage --> http://www.panix.com/~mshaw
================================================== ======================
"How can any culture that has more lawyers
than butchers call itself a civilization?" - Alton Brown